NFL playoffs are in full swing so it’s been hard to avoid a nonstop run of commercials with all the best-worst foods like burgers, pizza and chicken wings.
Of all the cookbooks I’ve read, the best resource for bar-food made healthy is Men’s Health series of “Cook This, Not That” books.
So instead of going out for these greasy goodies I turned to the handy little guides for burgers and Buffalo wings.
I’ll put up the burger later this week, but I’m more excited for the wings. The sauce is equal parts hot sauce and butter, plus a fair amount of fresh lemon juice for an acidic zip. Tip: If you run out of fresh lemon, as I did when I used this recipe again on chicken legs, throw in half the amount of white vinegar instead.
They pair it a Greek yogurt-based blue cheese dip, but we went with a healthy homemade ranch dressing (equal parts olive-oil mayo and Greek yogurt with onion powder, garlic powder and fresh parsley and chive). That recipe is also from the books, but a different one than the wings recipe is in.
Click here for the Cook This, Not That Buffalo chicken wings recipe.
This was my first official “juice” so first, a few thoughts: I don’t know if it’s odd or not, but one of my favorite things to do in the kitchen is cut fruits and vegetables. It’s calming to me, so, upfront, I really enjoy this aspect of making juice. Also, it’s pretty crazy to see how much stuff goes into the machine compared to how much comes out the other side, but it’s a good thing when you think about it: how else could I get this many fruits and veggies in one sitting?
And I picked a good juice from the menu to start with. I was apprehensive of this whole ginger-in-my-juice thing, but there’s so much pineapple in here that the end result of this mix is a sweet start with just a hint of all the great green stuff hiding within.
Keep reading for the recipe. Continue reading Week 33, Juice 1: The Green-Apple
Chef Brian’s pretty awesome at “magic tricks,” or at least that’s what I call them. Every once in a while, he’ll introduce a new technique to me that blows my mind. Some of my favorite tricks of his include corn pudding and salsa verde broth; Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts adds a new one to the repertorie: reconstituted raisins, plumped up fat and juicy with acidic balsamic vinegar.
Paired with a sticky glaze on skinless chicken thighs, the tart raisins provide perfect contrast in this sweet, sour and nutty dish.
Continue reading Week 32, Meal 2: Sweet and sour chicken
Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.
Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef Brian decided to spotlight kale with our Week 32 menu:
Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion
Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts
Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream
Each recipe makes two portions. Keep reading for the full shopping list.
Continue reading Week 32: Killer kale
We’ll wrap up Week 28: Southern Comfort with a Louisiana favorite, a wonderful bowl of gumbo.
Now, I’ve had darker, thicker versions–butter and flour loaded stews of seafood and pork that soothe the soul and fill you up. Chef Brian’s Fat Dude version preserves all of the great flavors of this Southern staple but lightens it way up so it’s easier on the waistline.
Here’s Week 28, Meal 3: Shrimp gumbo. Continue reading Week 28, Meal 3: Bayou scrimp
I promised myself when we started this blog that I’d be open to new foods and be willing to revisit ingredients or dishes I’ve never had a taste for, or have flat out never liked.
I can thank Chef Brian for my new found love of tomatoes and turmeric to name a few, but he’ll probably never get me to appreciate seared ahi tuna (I usually try Wifey Nadia’s seared fish before cooking my fillet all the way through).
And another dish I’ve never really liked? Meatloaf.
Of all three dishes on our American menu, Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans was the one I was least excited for.
Little did I know how much a little BBQ sauce can change things. This recipe was the best one! Continue reading Week 15, Meal 2: Turkey meatloaf with pan-roasted fingerling potatoes and green beans
Aside from sandwiches, BBQ is pretty much the best thing in the world.
That being said, I was pretty worried when Chef Brian approached me with his idea to do no-fat, no-sugar barbecue sauce.
I make my own at home and in my version, the first handful of ingredients include bacon fat, molasses and brown sugar. So when Chef Brian approached me with his recipe I was super skeptical that he could pull off the un-pull-off-able.
But, surprise, surprise, he passed with flying colors. The sauce, based off lots of peppers, spices and apple juice, packs some punch of front then mellows from the sweetness of the juice.
Here’s Week 15, Meal 1: BBQ chicken with Dijon potato salad. It’s magic on the grill as far as I’m concerned. Continue reading Week 15, Meal 1: BBQ chicken with Dijon potato salad
Few words can describe the beauty of homemade spaghetti and meatballs as well as “simple” and “perfect.”
Though Chef Brian’s light and fruity pomodoro sauce has a handful of ingredients, the time-tested combination of carrot, onion, celery, rosemary and thyme is aromatic enough to make your head spin.
His turkey meatballs follow suit, pairing the same herbs with a couple of cheeses, egg and a whole lotta lean turkey.
Rounding out our week of making romantic meals by cooking with aphrodisiacs, here’s one inspired by “Lady and the Tramp.” It’s Week 14, Meal 3: Whole wheat spaghetti Pomodoro with turkey meatballs and shaved Parmesan. Continue reading Week 14, Meal 3: Simple and perfect spaghetti and meatballs
The last time I had short ribs in a restaurant I paid $23 for the plate.
They were great, but I’d argue the ribs I made at home were much better, for much cheaper.
I struggled last week with The Fat Dude Diet, but one bite of Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree erased the exhaustion and laziness that prevented me from cooking to my full potential last week.
Let’s get down to business, y’all. Continue reading Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree